Monday, October 31, 2011

Have You Ever Seen Gorgeous? Butternut Pound Cake

This homemade caramel topping is "sin in a bowl". OMG!! I have never tasted anything quite like it. And on top of this cake.....totally awesome!

Butternut Pound Cake

1 1/2 c. butter, soft

2 c. sugar

6 eggs

1 tsp. vanilla extract

3 c. cake flour

3/4 tsp. ground cinnamon

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 heaping c. butternut squash, cooked

1 c. walnuts, chopped

Walnut Caramel Sauce

1 c. packed brown sugar

1/2 c. buttermilk

1/4 c. corn syrup (I used dark)

2 TBS butter

1/2 c. walnuts, chopped

1/2 tsp. vanilla extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the dry ingredients and whisk together. Add to cream mixture alternately with butternut squash, beating just until combined. Pour into greased and floured bundt pan. Bake at 350 degrees F. for 60 - 70 minutes (start checking with wooden pick after 60). Cool for 10 minutes before removing from pan. For sauce, combine brown sugar, buttermilk, corn syrup and butter in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5 minutes longer. Remove from the heat; stir in walnuts and vanilla. Serve warm over cake.